Easy Brazilian Cheese Bread (Pao de Queijo

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3/4 tsp Salt
  • 1 1/2 cups Tapioca flour

• Oils & Vinegars

  • 1/4 cup Canola or vegetable or olive oil

• Dairy

  • 1/2 cup Cheese, packed
  • 2/3 cup Milk

Found on melskitchencafe.com

Description

Ingredients

• 1 large egg
• 1/4 cup canola or vegetable or olive oil
• 2/3 cup milk
• 1 1/2 cups tapioca flour (fluff the flour before measuring), about 6.25 ounces/180 grams
• 3/4 teaspoon salt
• 1/2 cup packed shredded cheese, like Parmesan or Asiago (see note), about 2 ounces/57 grams

Directions

• Preheat the oven to 400 degrees F. Lightly grease a mini muffin tin (this makes about 16-24 little breads so if you dont have a muffin tin large enough, you can just make separate batches after the first ones come out).
• In a blender, combine the egg, oil, milk, flour and salt. Process until the mixture is smooth, scraping down the sides of the blender once or twice. Add the cheese and process for just a short bit, 5-10 seconds or a few short pulses, until the cheese is in small bits all throughout the batter.
• Give the batter a good stir to get any solids off the bottom and pour the mixture into the prepared muffin tin filling the cups nearly to the top.
• Bake the pao de queijo until very lightly golden brown, 15-20 minutes. Dont let them get too brown on the bottom or they will be too crusty and not as chewy.
• Remove them from the oven and let them cool for just a minute or two. They are best eaten warm! Dont worry if the cute little puffs fall a bit in the middle - thats completely normal.